Cajun Compromise Catfish

Cajun Compromise Catfish

27
NOCKO 0

"A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish."
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Ingredients

1 h 10 m servings 448 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 41.2 g
  • 82%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Soak the fish pieces in milk for at least 30 minutes.
  2. In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
  3. Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
  4. Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

Reviews

27
  1. 37 Ratings

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Most helpful positive review

This recipe is very good! I rated this 4 because I feel the directions should have included proper frying directions for those that may not have fried fish before. I use my electric skillet to...

Most helpful critical review

I gave this recipe a 3 because of the way it was written. Normally I read the reviews, but this time I thought with these ingredients, you can't go wrong....boy I was wrong. I ended up making ...

This recipe is very good! I rated this 4 because I feel the directions should have included proper frying directions for those that may not have fried fish before. I use my electric skillet to...

Excellent recipe for spicy, crispy catfish! I used my Lodge cast iron skillet and melted Crisco for the oil (a traditional choice in Mississippi) until I had about 1 inch. I suggest you DOUBLE t...

This was awsome! We totally devoured it! You do need to double the recipe for the coating. BTW, I didn't have time to let them sit in the fridge, so I just started frying them as soon as I had t...

My husband and I "LOVED" this recipe. I changed only one thing, I had to use yellow mustard rather than ground mustard because I didn't have any. Incorporating fish into our diet will be a sinc...

Wow...GREAT recipe. Take the other reviewers advice and double the dry ingredients. I follwed this recipe exactly as written with the exception of adding about 5 dashes of hot sauce (we like i...

I gave this recipe a 3 because of the way it was written. Normally I read the reviews, but this time I thought with these ingredients, you can't go wrong....boy I was wrong. I ended up making ...

AMAAAZING!!!! I myself am not a big fish lover but i made this for my boyfriend and i for dinner with dirty rice and it turned out absolutely amazing! Had just the right amount of heat to make b...

Great and simple recipe for catfish. It turned out great and husband asked to add it to our recipes. Thanks.

This was an easy to make and flavorful dish. I served it as a sandwich with tartar sauce and cajun mayo. I added more than a dash of hot sauce to the batter and it was just the right amount of...